Frappe

Carnival Fritters

banner

Preparation info

  • Difficulty

    Medium

  • Serves

    8

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

During Carnival, people have always celebrated out on the streets, especially on Shrove Tuesday and the Thursday after Ash Wednesday, or Giovedi Grasso in Italian. This is the last important opportunity for a lot of noise and fun before the rigours of Lent really set in. Many types of street food, or at least food that was once cooked on the streets, are attached in some way to this period, most of them sweet and deep-fried in oil according to tradition. This particular recipe is from Le Marche, but frappe are made in various ways all over Italy. They are as much a part of the Carnival spirit as the masks and costumes, the endless practical jokes and street parading that happens in towns and cities throughout the country at this time of the year.

Ingredients

  • 450 g/1 lb/4 cups plain/all-purpose flour, plus extra for dusting
  • 50 g/2 oz/¼ cup unsalted butter, lard or white cooking fat
  • 2 egg yolks
  • 1 egg
  • 15 ml/1 tbsp caster/superfine sugar
  • pinch of salt
  • a few drops of lemon juice
  • 30 ml/2 tbsp Mistra liqueur (optional)
  • dry white wine, if needed
  • sunflower oil, for deep-frying
  • icing/confectioners’ sugar, for dusting
  • Alchermes liqueur, for sprinkling (optional)

Method

  1. In a large bowl, mix together the flour, butter, lard or white cooking fat, egg yolks and whole egg, sugar, salt, lemon juice and Mistra, if using.

  2. Gently knead to make a soft ball of dough. If dry, add a little dry white wine. Leave the dough to rest, covered with a clean dish towel, for about 30 minutes.
  3. Put the dough on a lightly floured surface and roll it out thinly, then cut it into long, wide ribbons, using a pastry wheel or knife.

  4. Heat the oil in a large pan until a small cube of bread dropped into it sizzles instantly. Carefully drop a few frappe into the oil, about six or seven in every batch.
  5. As soon as the frappe are golden and puffed up and are floating on the surface of the oil, scoop them out with a slotted spoon and drain thoroughly on kitchen paper.
  6. Dust the frappe with icing sugar, sprinkle with Alchermes, if using, and serve warm with chilled dessert wine.